Looking for custom cut and packaged produce for your business? Learn more about our new processing facility, KaliBee’s.

January 28- February 3, 2018

Market Outlook  


The lettuce market is trading at the bottom and is a great value. Quality has been very good on inbound.


Romaine and Romaine Hearts are a little softer. Quality has been mostly good on all Romaine items. Green leaf and Red leaf are about steady. Quality has been good on leaf overall.


The commodity broccoli market is lower again with great supplies and quality is looking good.


The cauliflower market is slightly lower again for next week with good supplies. Quality has been good on inbound.


The carrot market has stayed very strong for next week with most supplies coming out of Canada. We may see some relief in about 3 weeks when Georgia starts up.


The celery market is lower with good quality out of both Oxnard California and now Yuma Arizona.


Market is lower heading into next week as we see better supplies out of Florida. Quality has been good overall.


The FOB cost has not changed for next week and markets are steady but strong with high freight rates.


The Western onion market is steady, with strong freight rates keeping the market strong. Great quality.


The California lemon market remains strong as demand exceeds supply. We are seeing good quality over all on navel oranges with small fruit very tight. The Lime market is slightly lower for next week. Freight remains high. Overall, we are seeing fair to good quality on inbound.


The cucumber market has softened a bit for next week and we are seeing good quality.


The green pepper market is also pretty steady. Quality has been good and sizing is getting much better.


The round tomato market adjusted down again as Florida supplies continue to improve. We are seeing good quality. The grape tomato market is declining as well with good quality. Cherry tomatoes are declining in cost and showing good quality. The Roma market is declining with supply improving in Florida.



Recipe of the Week

Spinach Linguine With Walnut-Arugula Pesto


2 small garlic cloves

3 ounces walnut pieces (about 3/4 cup), toasted and cooled

4 ounces arugula, trimmed and roughly chopped

1/2 teaspoon coarse salt

1 ounce Parmesan cheese, finely grated (about 1/3 cup)

1 pound spinach linguine

3 teaspoons extra-virgin olive oil

Freshly ground pepper


Step 1

In the bowl of a food processor fitted with the metal blade, pulse garlic until very finely chopped. Add walnut pieces and arugula; process until a coarse paste forms, about 5 seconds. Transfer to a serving bowl. Stir in the salt and Parmesan cheese, and set aside.

Step 2

Bring a large pot of water to a boil. Add linguine, and cook until al dente according to package instructions, about 8 minutes. Drain in a colander, and immediately add to bowl with walnut-arugula mixture. Drizzle with the oil, and season with pepper. Toss thoroughly until coated evenly. Serve immediately